This is an easy Chopped Greek Salad you can serve as a tangy appetizer or on the side of chicken souvlaki. The finely chopped vegetables are fresh and bright while the 4-ingredient Greek dressing ties it all together.

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a large chopped Greek salad in a white bowl with pita bread on the side.

Finely chopped greek salad

A Greek-inspired feast isn’t complete without the Chopped Greek Salad. It’s a must next to my Grilled Chicken Souvlaki and Greek Chicken Kabobs!

This salad is an exceptionally tart and bright appetizer or side dish made with all of the Greek classics: diced tomatoes, cucumbers, olives, feta, red onion, and pepperoncini. Finish it off with the simple 4-ingredient dressing and red wine vinegar marinade, and you have a not-so-ordinary Greek salad that packs a punch.

close up on a a large chopped Greek salad in a white bowl.

Watch How To Make Chopped Greek Salad Recipe

Greek salad vs. Italian salad

Greek salads and Italian salads have a lot in common. They both feature fresh produce from the Mediterranean, tangy vinaigrettes made with oil and herbs, and are almost always topped with cheese and olives.

The differences come down to the fine details.

Traditional Italian salads feature tomatoes, red onion, cucumber, black olives, bell peppers, parmesan cheese, and croutons over a bed of lettuce. They’re dressed in a vinaigrette usually made with a combination of oil, lemon juice, sugar, garlic, and dried herbs.

Greek salads feature some of the same ingredients but replace the black olives for kalamata olives and parmesan for salty crumbled feta. The lettuce can stay or go but traditional Greek salads are made without romaine or any leafy greens. The dressing is usually made with a mix of oil, red wine vinegar, lemon juice, dijon mustard, garlic, and oregano.

ingredients for Greek chopped salad on a white tray.

Ingredients and substitutions

You’ll find all of the classic Greek salad ingredients here, as well as a simple vinaigrette and a handful of additions to make it really stand out:

Red onion – The onion is marinated in vinegar to tone down the strong flavor. If that’s too strong for you, soak it in cold water instead and omit the vinegar.
Heirloom tomatoes – Or use cherry tomatoes or Campari tomatoes. Any variety you have at home will work, really!
Cucumbers – I used Persian cucumbers because they’re small, crisp, and extra fresh. You can also use an English cucumber instead, but remove the seeds before dicing it.
Kalamata olives – A classic Greek ingredient. Feel free to leave them out if you don’t like olives.
Pepperoncini peppers – You don’t have to worry about pepperoncini peppers being spicy. Their Scoville Heat Unit is between 100-500, lending a more mild and sweet flavor. Use them in Greek salads, Italian salads, Greek chicken thighs, on sloppy joes, and more!
Feta cheese – I like buying a block of feta in brine instead of crumbled feta. It’s fresher.
Red wine vinegar – It’s used to marinate the sliced red onion.
Fresh dill – Fresh is always best, but dried will work in a pinch.
Greek vinaigrette – It’s a simple homemade salad dressing made from extra virgin olive oil, lemon juice, dried oregano, and salt. Make extras and keep them jarred in your fridge to use on all kinds of Greek-style salads.

Play with the salad toppings as you like. Feel free to add a can of chickpeas, bell peppers, romaine lettuce, fresh oregano instead of dried, marinated artichoke hearts, or anything else you like.

4 images showing how to whisk Greek salad dressing, stir chopped vegetables together, and assemble a chopped Greek salad.

How to make a chopped Greek salad

Start by making the Greek salad dressing. It’s easy – just whisk the olive oil, lemon juice, oregano, and salt together in a bowl and set it aside.

Now thinly slice the red onion. Place it in a small bowl and pour the red wine vinegar over top. Let it soak for a few minutes, then scrunch the onion slices in your hands to release that onion taste. This marinade will act as a second layer to the vinaigrette.

While you wait for the onions to marinate, chop the vegetables into evenly sized pieces. This way, you get a little bit of everything in each bite.

Add the diced cucumbers, tomatoes, and kalamata olives to a large salad bowl. Add the marinated onions and dill on top, then toss to combine. Drizzle the salad dressing over top.

To finish, crumble the block of feta on top. Toss the salad when you’re ready to eat, and serve with warm pita bread or Greek Grilled Chicken Skewers. Enjoy!

a large chopped Greek salad in a white bowl.

Serving suggestions

You can start the meal with this light and refreshing salad, as well as other simple appetizers like tomato salad, pita bread, watermelon salad, and whipped feta lemon dip. Pair the sides with more Greek-inspired recipes, like moussaka, chicken souvlaki, roasted branzino, lamb chops, or Greek-style chicken thighs.

Make ahead and storing tips

Make ahead: Save a little time by chopping the vegetables and making the salad dressing beforehand. Store them in separate airtight containers in the fridge for a day or two.

Storing: The salad is best eaten fresh but any leftovers can be stored in an airtight container in the fridge for up to 3 days. Any longer and the veggies will start to get soggy.

a white bowl filled with chopped Greek salad with pita bread on the side.

Looking for more refreshing salads to try?

All of these refreshing Mediterranean salads are easy to make and can even be prepared ahead of time. You’ll love the eccentric and bright flavors!

If you try this Chopped Greek Salad let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Chopped Greek Salad

5 from 2 votes

Prep Time: 10

Total Time: 10

Servings: servings

Author: Lena Gladstone

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This is an easy Chopped Greek Salad you can serve as a tangy appetizer or on the side of chicken souvlaki. The finely chopped vegetables are fresh and bright while the 4-ingredient Greek dressing ties it all together.

Ingredients

Greek Salad

½ medium red onion, thinly sliced
2 tablespoons red wine vinegar
2 medium heirloom tomatoes, diced
3 medium Persian cucumbers, diced
½ cup fresh dill, finely chopped
1 cup Kalamata olives, pitted and sliced
¼ cup pepperoncini, finely sliced
6 ounces feta cheese, crumbled (about ¾ cup)

Greek Vinaigrette

½ cup extra-virgin olive oil
½ lemon, juiced
1 teaspoon dried oregano
½ teaspoon salt, more to taste

Instructions

Make the Greek salad dressing first. In a small bowl, whisk together the olive oil, lemon juice, oregano, and salt. Set aside. (You can also add everything to a mason jar and shake well to combine)
Add thinly sliced red onion and red wine vinegar to a small bowl, using your hands, scrunch the onions to help release the onion taste and let it stand to marinate while you prep the rest of the veggies.
In a large serving bowl, add diced cucumbers, tomatoes, and kalamata olives. Then add the marinated onion and dill. Toss to combine. Drizzle the dressing. Lastly, crumble feta on top. Toss when reay to eat.
Serve with warm pita bread, your favorite protein, I love adding my Grilled Chicken Skewers on top. Serve immediately.

Video

Notes

Store: If you have any leftover salad, you can keep it in the refrigerator in an airtight container for up to three days. But best eaten the day of. Veggies will get soggy.

Make ahead: If you want to make this salad ahead of time and save it for later. Simply chop the vegetables and put them into a container in the fridge. Make the dressing in a mason jar and store it in the refrigerator. When you’re ready to eat the salad, shake the dressing again since it will separate, and then pour it over however much salad you want to eat.